Recovering the Life and Influence of the "Mother of American Cooking," the Woman Who Changed the Way We Learn How to Prepare Meals

In Philadelphia during the first decades of the nineteenth century, a widow, Mrs. Elizabeth Goodfellow, ran a popular bakery and sweet shop. In addition to catering to Philadelphia's wealthy families and a reputation of having the finest desserts and sweet dishes in the young country, her business stood out from every other establishment in another way: she ran a small school to learn the art of cooking, the first of its kind in America. Mrs. Goodfellow: The Story of America's First Cooking School begins with what we know about Elizabeth Goodfellow--where she was born, her husbands, her children, where her shop was located. We then travel back in time to discover the kinds of foods that would have been available to Goodfellow and how she may have used them. The book next turns to the rise of both commercial eating establishements and books of recipes. From here, the author explains the rapid expansion of cooking schools, such as the New York Cooking Academy and the Boston Cooking School, made famous through its association with Fannie Farmer, and ends with a discussion of the role of celebrity chefs. Thoroughly researched and including a range of authentic recipes, Mrs. Goodfellow is a delicious exploration of the life and legacy of one of America's most influential cooks.